Restaurant Captain

Role Overview The Café Captain is responsible for supervising the café floor, ensuring smooth service operations, maintaining high guest satisfaction, and leading the service team (servers, waiters, and housekeeping staff). The Captain ensures that the café standards of hospitality, hygiene, and efficiency are consistently maintained. Key Responsibilities Guest Service Greet guests warmly and escort them to their tables. Present menus, explain specials/promotions, and upsell premium items. Handle guest queries, feedback, and complaints politely and effectively. Ensure fast, professional, and friendly service delivery. Team Supervision Supervise and guide servers/waiters on duty. Allocate tables/sections among servers and monitor their performance. Ensure staff follows café SOPs (sequence of service, grooming standards, hygiene). Conduct pre-shift briefings and daily check-ins with the service team. Operations & Coordination Coordinate between Kitchen, Sheesha staff, and Service Team to ensure timely order delivery. Monitor KOTs, food delivery time, and guest waiting time. Ensure all bills are properly closed and tallies with POS. Maintain proper opening, running, and closing checklists for service. Hygiene & Ambience Ensure café floors, tables, cutlery, crockery, and washrooms are clean and presentable. Maintain the right ambience (lighting, music, AC, décor) during shifts. Oversee housekeeping staff to keep all guest areas neat. Reporting & Control Prepare daily service reports (footfall, complaints, special requests). Report sales performance, guest feedback, and staff attendance to Restaurant Manager. Assist in controlling wastage of food, beverages, and consumables. Skills & Attributes Strong leadership and people management skills. Excellent communication (Hindi & English preferred). Good knowledge of café/restaurant service standards. Problem-solving and conflict-handling ability. Ability to upsell and promote café specials. Qualifications & Experience Minimum 2–4 years’ experience as Captain/Head Waiter in a café/restaurant. Hospitality background preferred. Age: 22–35 years. Compensation & Benefits Salary: Competitive (depending on experience). Meals on duty. Performance incentives. Weekly off. Growth opportunity to Restaurant Manager role.